The perfect sandwich to enjoy while we watch the Eagles win today (just like they were supposed to last week ;) ► www.ethanchlebowski.com/cooking-techniques-recipes/the-22-minute-philly-cheesesteak Also more links and stuff: ► Chinese cleaver: www.chefknivestogo.com/cckcleaver2.html ► Cast iron griddle: amzn.to/2BGS5oo ► Hoagie roll recipe: www.ethanchlebowski.com/cooking-techniques-recipes/hoagie-rolls?rq=hoagie%20rolls ► Support on Patreon: www.patreon.com/EthanC ►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ

4:54 you KNEW this man was boutta bring out the pickled onions lmaoo

There’s a good amount of home cooks on KZfaq that come off pretentious beyond belief but you are a diamond in the rough.

It 9AM and I’m watching how to make a Philly cheesesteak which I know I wont ever make but I’m here for the pickled onions 🤷‍♂️

The cleaver - please add it to your gear listing so that we can support you by buying one. Thanks for the vidz.

Man, You are doing great. I love the fact that one of Your goals is to make it simple and straight forward. No fussing about just efficiency and the best food possible. Great job Ethan.

If you want to make "cheese wiz" without using American cheese, you can combine equal parts of citric acid and baking soda by volume (about half a teaspoon each for this much cheese you see in the video) into maybe a couple of ounces of warm water and stirr over a gentle heat until it stops foaming. Then you can add your cheese and no matter what kind of cheese you add, it will come out as thick and as smooth as what you see in the video. The reason this works is because the baking soda and citric acid react to make sodium citrate, which is the main emulsifying agent in most American cheese brands that makes it able to melt super smooth and silky. The reason I say to use equal parts by volume and not weight is because (a) I did the math and their densities and molar masses cancel almost perfectly (within an error of 1%) such that exactly one part by volume of one ingredient will react with an equal part of the other and (b) even if my math is a bit off, it's not going to matter too much as you will hardly taste that amount of one of the unreacted ingredients in that much cheese.

"Will this be THE best Philly cheesesteak you had? Probely not,depends on how many you had" well i never had one,so this Will be the best god damn Philly cheesesteak i ever had

Made this last night. I moved to NC from the NYC are and there are no good cheese steak joints down there. You're a legend Ethan thank you!

Love that cleaver! Also, appreciate the cleaning tips, most channels don’t include those details and they are helpful!

The joy Ethan demonstrated when just whipping out the pickled onions for the cheesesteak, as if foreseeing and relishing the memes destined to come forth because of it, was hilarious.

A good philly cheese steak hits the spot, making it in

Love it bro. I’ve always wanted to make Mike G’s, but finding a good butcher to have that finely sliced steak is tough. It never occurred to me to just do it myself and make do with the cuts of steak I have in my local grocery store. Thanks for the vid man :)

Ethan, your channel is becoming one of my favorites for cooking. Keep up the great videos, your recipes are amazing!

We all knew if was just a matter of time before the Pennsylvania boy made a philly cheesesteak. Also congrats on 250k subs Ethan!!

DUDE HOW DID I KNOW? I had the thought and literally searched for you doing a Philly Cheesesteak at 5am, was sad I didn't find it, and ended up watching your hoagie roll video before going to bed.

I am a truck driver so I have had most states versions of a philly cheesesteak. Just my personal preference being from the south. But meat, onion, provolone, green peppers, and mushrooms sometimes mayo depending on quality of the bread.

Nice respect to authentic version. Looks delicious.

I seriously respect a man who takes bites as big as you do

Watching Ethan get so excited eating that Philly cheesesteak is everything! Haha...and knew those pickled onions would make an appearance! Also for anyone whose wondering, a trick to getting the cheese out if you have left it in the pan for too long and it's stuck is to add some water in, and heat it up a little, it'll dislodge a lot easier!

I just love this man, his energy helps me get tid of depression.

I'm actually from Philly and that's a decent Philly cheesesteak. Anytime I tell someone outside of Philly about cheese whiz act like it's disgusting but it's actually f****** amazing.

Man I gotta say I love your videos and the organization in them. I made the bagel recipe of yours and it was PERFECT! Usually that doesn't happen following recipes on internet

I want to watch him doing a cheesecake so i can see how looks like with some pickled onions on it

I really like this 20 minutes series

It is going to be the best one i taste because it will be the first one I was searching for a fast recipe and got notified when you uploaded it

If you are in or near GA. Go to Krog St. market. And go to Fred’s Meat and Bread and be prepared to have the best cheesesteak experience of your life. Heck one of the best meals of your life. It’s mind blowing.

If this is your quick and easy cheesesteak could you show us what your ultimate cheesesteak looks like? Great vid!

I tried a similar version with red onions, peppers, provolone and shortrib in stead of ribeye. Mindblowing.

Steaks are usually already cut against the grain, it runs vertically on a flat piece of steak. So you cut along the grain, and to cut against the grain you'd have to make very angled slices.

Ethan is THE Home-cooking Nerd!

*stops video at **0:26* I literally clicked on this vid because it’s one of the rarest videos that you don’t compare someone or something to you Guess what? I enjoy your content Not how better your work is to other people’s I know that’s a marketing technique and all But thought I’d leave this comment anyway Thanks for the great vid btw ✋🏼 I’m sure I’ll enjoy it *continues watching*

I'm honestly loving these videos. I hope this becomes a staple of the channel

With wiz! Perfect! Haven't a real cheesesteak from Philly in so long....now I need one!

great video ethan, thanks from Argentina!

liking these quicker recipes

I like the idea of trimming the fat off and reducing with the oil. Great tip man

Badass knife man. I wanna make a sandwitch like this but where I live I'm not sure what bread to buy, maybe I'll bake it myself like you did, have never tried making bread before.

Finally, someone who can cut meat thinly without freezing it first. I will make this but I have to find a different method to make the cheese whiz. Without condensed milk. I hate that stuff in cheese sauces.

Dang, really good niche you grasped by including dishes tips and segments. Also, I appreciate how you mentioned that it may not be the best cheesesteak one has, but it is going to be 100% delicious and satisfying!

That's exactly what I made when I tried your hoagie recipe!

A restaurant I worked at as a teenager used a provolone sauce with truffle oil instead of cheez whiz and it was delicious, I always wished other places picked that up. My fav Cheesesteak place growing up tho was Donkeys, better than anything in philly and just across the bridge in camden. The major element of a good cheesesteak is Ribeye. Your sandwich looks very good but if you just swapped out the NY strip for ribeye you would get something much more authentic and tender.

Love some nice banana peppers on mine with some mayo (seasoned with adobo), touch of sriracha or chili powder too. So delicious

Sodium citrate for the cheezy topping! I'm still working on what proportions I like for variously cheeses and liquids but have found this ratio in my Googling: 8oz (1/2 lb) cheese, diced/sliced 1/2 C liquid/wine/salsa 1/2 tsp sodium citrate. Heat gradually, stirring along the way; it suddenly becomes nacho cheese with stirring and heat, unless, there's too much liquid, or some other factor is off.

I literally was just finishing Pro Home Cooks Philly cheesesteak video from a couple years ago when the notification of your video popped up,lol.

Ethan: "the onions take the longest so let's start there." Also Ethan: "first thinly slice the steak." 🧐

I always let my sliced bun sit on top of the cooking ingredients so it can steam a bit before I try to flip it over with all the ingredients using a spatula. I've never been to Philly, but a local place with a Philly native ships his buns in from there. I like the Supreme, which has mushrooms and jalapeños in it, wit whiz of course.

That ENORMOUS bite! 4:39

Some drilled peppers is a good add on as well.

Hey Ethan could you to try and improve Sam the Cooking Guy's chopped cheese?

man, you are really excited when it's time for the taste test!

Didn’t cut on a diagonal. Ethan you’ve changed! Love the vids

always remember to cut it in a diagonal!

Thanks Ethan. I just ate this recipe for dinner. It was BANGING!

DUDE!! LEGIT CAN'T WAIT TO TRY THIS! YES, I AM YELLING!

As someone from Philly, you got it. The secret is keep it simple, but use good bread

Delish. Can't wait to try making that wiz!

For fast cheese sauce, use sodium citrate. Then you can skip the evaporated milk and American cheese. You just use whatever cheese blend you want with an appropriate amount of sodium citrate. It's nice to cut down your cheese sauce to contain 99% cheese instead of having fillers like milk, "American cheese"/Velveeta, a butter-flour roux, etc.--sodium citrate lets your cheese sauce be 99% cheese (and the only thing you added is a salt with salty flavor). Provolone and swiss would be good if you're going to put some mushrooms, red bell peppers, and some horseradish. Or cheddar and use green bell peppers. Pickled peppers are not a bad idea . . . but making a cheese steak without any peppers at all is some kind of crime. Sodium citrate should be your go-to ingredient any time you want a fast cheese sauce. (Or even if you are taking your time with a recipe, you will see that using sodium citrate is superior to whatever elaborate roux/bechamel/condensed milk nonsense the recipe calls for.)

Rendering out that beef fat is a power move. 100% doing that next time. Literally drooling thinking about it.

Love this series on quick recipes!

Very simple and good dish! Well done, Ethan.

This looks so good. Pretty authentic

This made me so hungry, I had to go order one haha. Although I am not a whiz gal. I gotta get either white american cheese or provolone, fried onions, and ketchup on the side to dip 😊

That knife though. Pretty freaking dope

The pickled onions are out!!!!

I will be following this recipe next time I go to make cheesesteaks. That said, for anyone else following the recipe: if you have an extra 8 minutes to do this in 30 minutes instead of 22, finely mince your meat. Every great cheesesteak has meat nearly as fine as powder. I don't know the reason, only that completely mincing the meat always leads to better mouth feel, flavor, and mixing of the ingredients.

Ya missed the prime technique for filling the bread. Shape the meat on the pan into the length of the roll, place the roll on top of the meat, scoop under with a spatula, and flip. Easy way to fill the sandwich. If you wanna use provolone slices, place the cheese on top of the meat before doing this.

Great video! I always have a little side of ketchup for dipping, sometimes I even add mayo on the roll. Thanks Ethan!

Great format, its nice to see a fellow foodie channel with a no nonsense approach to cooking. Great information with no silly gimmicks. Well done sir.

He added back in the crispy pieces of fat. That's a great idea. I bet that adds a some nice texture.

Hey Ethan. I'd love to see your take on homemade movie theater popcorn. Keep up the fantastic content!

just watched josh make a beef arbys sandwich and now here i am

You make brilliant videos mate. All credits to you.

The main difference btwn cheesteak places are consistency of the steak (chopped or not) and cheese distribution (on the roll or on top)

Ethan, I'm an aspiring home chef, like yourself. I enjoy the whole knife game and use good, sharp Japanese knives normally. I see you are almost always using a cleaver. Does the cleaver act differently than a smaller chef knife? I love how using one ensures you have a food scaper in hand already.

Ran across your channel, watched a few videos, and now I'm hooked! I subscribed, Awesome videos thank you.

today is a great day to make this! no particular reason

I like using Muenster cheese heated on a low carb tortilla with sautéed bell peppers and onions. All cooked in cast iron. Yum 🤗

Waking up to a new upload is just the universe telling me to make another great breakfast from Ethan

I love your video style, great production quality!

Been waiting for this one. Will be trying this!!!

Growing up going to Philly, Whiz-or-Cheese-Sauce is the only way to go - kudos for making your own - definitely gotta try this! It might be heresy, but I'd even try making a chop cheese with it For me, finding the right roll is the hardest part. I'm a terrible baker, but I might have to try making your roll recipe just to see if it's closer to the real thing, since I can't really find anything comparable in the grocery stores in VA Kudos aside, I think ketchup is a no-no on a cheesesteak, but I don't like ketchup, so maybe I'm the wrong person to be weighing in, lol

I feel like you might consider using larger font sizes in your thumbnails. The current sizes can sometimes be difficult to read, and not as eye-catching. Love the videos! :)

the fact that this man uses a butcher knife for everything really screams to me that he's lived in asian households possibly. the only two knives you would be able to find in an asian household are the butcher's knife, and a pairing knife (for fruit)

5:35 “Get a bread roll that kicks ass”

man you got me addicted to pickle onions, i like throwing a piece of lime or lemon in now with it depending on wich one i have.

That knife is absolutely gorgeous.

I add a little crushed garlic 🧄 n some sauces onto the steak whilst it's cooking for flava

I wonder how the cheese sauce would come out using a bit of sodium citrate (maybe 1/2 tsp) in place of the kraft singles. You could increase your shredded cheese amount to make up the amount, but it should give a richer tasting cheese sauce, if only a little bit.

bro ur videos are so good! Inspired me alot thank you.

Begging you for a chili video for chili season!

I like to fry a bit of thinly sliced green bell pepper with the onions :)

This looks easy but not sure I'm actual cooking but I'm sure this is so good 🔥♥️💥

@ethan chlebowski at 4:46 when you talk about why you eat cheesesteaks two times as anything is because you achieve bliss point due to all the ingredients and the salty/fatty nature of the cheesesteaks

Crazy that Weissman just uploaded an Arby’s Beef n’ Cheddar - But Better Episode. Y’all on the same wavelength?! Great video brother!!!

Making this for lunch! 😁 Perfect video! Looks delicious ❤

Excellent, but you've gotta line up the meat on the skillet, then spread the wiz onto the roll. Invert the roll on top of the meat, then scoop the spatula under all of the meat and lift up in one smooth motion. That's how every cheesesteak place I've been to does it. Super clean, super fast.

make sure you reach your whole hand into the pickled onion jar to ensure proper flavor

i like mine with bell peppers and peper jack as cheese, ether that or sharp cheddar

Im adding green chiles to my sauce as a kind of condiment. Enjoy your food everyone. :D